Seven years ago a girl walked into a friend’s kitchen and had the breath knocked out of her. A boy she had never met accomplished this with his fiery red hair and sweet shyness. Yes, she was certain they had known each other for a thousand years. All outside activity slowed and muted, leaving these two awkward people to feel their hearts heal and open.
Everyone thought the girl was crazy when she proclaimed the next day that she had undoubtedly found her One. Love at first sight is entirely possible.
Seven years ago I was introduced to Evan; a brilliant surfer boy who flew planes in his spare time…..and had no idea how beautiful he looked in burnt orange cashmere sweaters. This man has stood by my side, made me laugh til I’ve peed, inspired me, pushed me, warmed my heart and loved me like I deserve. This ginger definitely deserves a carrot cupcake that’s as sweet and feisty as he is.
These cupcakes are moist and mellow. They are comforting and warming, but with just enough spice. You can of course up the amount of spice you add to them, which would be delicious. Next time I think I will add extra ginger and cinnamon. Topped with white chocolate cream cheese frosting, these are quite a treat.
Carrot Cupcakes adapted from Smitten Kitchen
Makes about 15 Jumbo Cupcakes
2 Cups Flour
2 Teaspoons Baking Soda
Dash of Salt
2 and 1/2 Teaspoons Cinnamon
1/2 Teaspoon Ground Nutmeg
1 and 1/2 Teaspoon Ground Ginger
1 Cup Brown Sugar
1 Cup Granulated White Sugar
1 Cup Canola Oil
1 Teaspoon Vanilla Extract
3 Cups Grated Carrots
Preheat oven to 350 degrees.
Sift all dry ingredients except for your sugar in a big bowl. In a mixer, combine your sugars, vanilla and oil. Mix your eggs into the mixture one at a time. Slowly mix in your dry ingredients until combined. Mix in your carrots.
Fill your cupcake liners (you should lightly spray these with vegetable oil) 3/4 of the way and bake for about 15 minutes or until done.
Allow cupcakes to cool and then frost! Feed them to your love or lovely friends.
All photos were taken by my One, Evan Lentz.